Best Suburban Restaurants


Plants for the Greenhouse – Round 1

Botanical Plate for Caper Bush


[dropcap1]W[/dropcap1]e are back. After a longer than anticipated hiatus that involved lots of drywall dust and late nights, getting to the home stretch with the restaurant. However, that doesn’t mean that we haven’t been on plant patrol! We have continued to order cool seeds and plant for the greenhouse and the patio. The greenhouse should be in place in the next week or so and then we can bring you some live shots of it coming together. In the meantime we thought we would share some of our cool finds arriving in a few days from Richter’s. They are another great online resource for herbs in particular, seeds & plants.

Richter’s is a nursery located in Canada, so you really want to plan ahead and ensure that you only need to place one order. This is our first time ordering from them as well so we will see what condition the plants are in when they arrive, but they have some great varieties we haven’t found elsewhere. They offer both organic and regular seeds and plants and have a really cool section called Seed Zoo, which showcases heirloom varieties of rare legumes, fruits and veggies from locales in Italy, Africa and other places. We are looking into the Italian legumes a little more to see how they might fare in Ohio River Valley soil at Cakeridge (our chefs farm). (more…)


A Weekend at the Farm – Seeds, Divine Food and Croatian Wines

[dropcap1]S[/dropcap1]o we are back, fresh from a weekend in the Ohio River Valley, filled with some great menu experimentation, lots of discussion about what to plant in the greenhouse and tasting a lot of lush Croatian wines. It was a centering respite from the din and craziness of construction. Since we covered a lot of territory over the three days, we are going to split the blog discussions into two entries. The first will be an update on the greenhouse and seed plans and the second will cover a short intro to Croatian wine and a sneak peek at some of the dishes Beth and Dan whipped up this weekend, like the delicious gigante beans you see here.

We definitely ascribe to the idea that the flavor and benefits of the foods we eat has everything to do with how it is raised or grown. With that said, the earliest discussions about any menu evolve from a discussion of “product” a rather industrial term for the fruits, veggies, meats, spices etc. that are the roots from which any menu grows. In our case this translated directly to developing a plan for what we will grow this year in the greenhouse and at the farm. Once we establish that we can decide which purveyors will fill in the blanks in our spring / summer menu and will share news about those suppliers as we finalize our menu. (more…)